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| Corn and Zucchini Salad with Feta |
One of the best things
about the four unique seasons is that every couple of months a new bunch of
foods are suddenly in season and you get to change up your cooking. I don’t
know about you, but I’m always more
than ready to kiss heavy soups and stews goodbye after a long winter! When it
comes to summer foods, however, I’m never quite as eager to send them on their
way.
Although it’s almost
time to start welcoming apples and pumpkins, cinnamon and sage into our
kitchens, I’m still holding on to my summer favorites for a little while
longer. This corn and zucchini salad is going to grace our table a few more
times in the next few weeks. Even if you can no longer get fresh corn at its
peak, pick up a bag of frozen corn and give this a try! The mix of flavors and
textures makes for a unique contrast, but collectively it screams summer. Let’s
hold onto those seasonal favorites just a little bit longer!
Three Years Ago: Turkey Quinoa Meatloaf and Snickerdoodle Scones
Four Years Ago: Chicken, Mushroom, Asparagus Bread Pudding and Columbia Crest Cork & Fork Dinner Party
Corn and Zucchini Salad with Feta
Printer-Friendly Recipe
Ingredients:
-4 ears of corn, husked (or 3 cups frozen corn)
-kosher salt
-3 small zucchini, thinly sliced lengthwise on a mandolin
-1/4 cup coarsely chopped fresh basil
-1/4 cup coarsely chopped fresh flat-leaf parsley
-1/3 cup olive oil
-1/4 cup white wine vinegar
-1/2 tsp crushed red pepper flakes
-freshly ground black pepper
-4 oz (or 1 cup) feta, crumbled
Directions:
1. Cook corn in a large pot of boiling salted water for 3 minutes or until bright yellow and tender. Allow to cool before cutting corn from cobs and placing in a large bowl. (If using frozen corn, cook according to package instructions)
2. To the bowl with the corn, add zucchini, basil, parsley, oil, vinegar, and red pepper flakes. Toss to combine. Season with salt and pepper before topping with feta and serving.
slightly modified from Bon Appetit August 2014
